As I sat in the park the other day and watched my kids frolic in the grass and run without restraint, hair flying off their faces, grins displaying their happiness, I made a list of some quick, healthy recipes to try. Today, I bring to you one recipe my children and husband especially loved. I loved it, too. It was quick, easy, and inexpensive to make. This recipe is from the May 2008 issue of Cooking Light Magazine.
Classic Italian Panini with Prosciutto and Fresh Mozzarella
Total Time: 21 minutes
1 (12 ounce) loaf French bread, cut in half horizontally
¼ cup reduced fat mayonnaise
2 tablespoons chopped fresh asil
1 cup (4 ounces) shredded fresh mozzarella cheese, divided
2 ounces very thin slices prosciutto
2 plum tomatoes, thinly sliced
Hollow out top and bottom halves of bread, leaving a ½ inch thick shell: reserve torn bread for another use. Spread 2 tablespoons mayonnaise over cut side of each bread half. Sprinkle basil and ½ cup cheese on bottom half of loaf. Top evenly with prosciutto, tomato slices and remaining ½ cup cheese. Cover with top half of loaf. Cut filled loaf crosswise into four equal pieces.
Heat a grill pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
Yield: 4 servings
Calories: 316 (30% from fat)
Hope you enjoy it. We are all going to look fabulous this summer!
The Marchioness of Mayhem